Gluten Free White Bread
Say hello to homemade comfort with this Gluten-Free White Bread recipe—a perfectly soft and fluffy loaf that’s easy to bake and perfect for any gluten-free diet. Crafted with gluten-free all-purpose flour, instant yeast, and a touch of apple cider vinegar for the ideal rise, this bread boasts a tender crumb and a golden crust. With just 15 minutes of prep time, the dough comes together effortlessly using simple ingredients like warm water, olive oil, and eggs. Whether served fresh for sandwiches, toasted at breakfast, or stored for later, this gluten-free bread is versatile, satisfying, and packed with homemade flavor. Ideal for anyone craving a high-quality gluten-free alternative, this recipe is your go-to for bakery-level results right from your kitchen!
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Recipe Information
Ingredients
- 400 grams Gluten-free all-purpose flour (with xanthan gum)
- 2.25 teaspoons Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 360 milliliters Warm water (between 100-110°F)
- 3 tablespoons Olive oil
- 1 teaspoon Apple cider vinegar
- 2 Eggs (room temperature)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, instant yeast, sugar, and salt.
In a medium bowl, combine warm water, olive oil, apple cider vinegar, and eggs. Whisk until fully blended.
Pour the wet ingredients into the dry ingredients. Using a hand mixer or stand mixer with a paddle attachment, mix the dough on medium speed for 5 minutes. The dough will be sticky and more like a thick batter than traditional bread dough.
Scoop the dough into the prepared loaf pan and smooth the top with a spatula. Cover loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place until it doubles in size, about 30-40 minutes.
Once the dough has risen, place the loaf pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown, and the bread sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 5 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week. You can also freeze slices for longer storage.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.3 g | 71% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2504 mg | 109% | |
| Total Carbohydrate | 322.3 g | 117% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 28.9 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 121 mg | 9% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 370 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
